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Restaurant: DENNY'S RESTAURANT #7494
Address: 9001 W 63RD ST, MERRIAM, KS 66202
Total inspections: 2
Last inspection: Aug 12, 2008
Violation code | Inspection Date | Violations |
|---|
| No violation noted during this evaluation. | Aug 12, 2008 | 0 |
- 3-305.11A3 - 6 inches (15 cm) above the floor (Corrected on site)
- 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or
- 4-301.11 - Critical - Equipment capacity for cooling, heating, and holding
- 4-501.11B - Equipment components maintained in good repair and proper adjustment
- 4-601.11C - Nonfood-contact surfaces of equipment shall be kept clean
- 4-602.11E4b - Equipment such as ice bins, beverage dispensers, ice makers, coffee grinders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold (Corrected on site)
- 4-602.13 - Equipment cleaning frequency, nonfood-contact surfaces
- 5-202.12A - Handwashing lavatory Installed and equipped with hot water and mixing valve (Corrected on site)
- 5-203.14B - Critical - A PLUMBING SUPPLY SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. (Corrected on site)
- 5-205.15B - Critical - Plumbing system maintained in good repair
- 6-501.11 - Physical facilities, shall be maintained in good repair
- 6-501.12 - Cleaning shall be done when the least food is exposed
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Jul 24, 2008 | 12 |
Violation descriptions:
- 3-305.11A3 - (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(3) At least 15 cm (6 inches) above the floor.
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.S
- 4-501.11B - (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 4-601.11C - (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.N
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 5-202.12A - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
- 5-203.14B - A PLUMBING SUPPLY SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(B) Installing an APPROVED backflow prevention device as specified under § 5-202.14.
- 5-205.15B - A PLUMBING SUPPLY SYSTEM shall be:
(B) Maintained in good repair.S
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- 6-501.12 - (A) PHYSICAL FACILITIESshall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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